Lemon Olive Oil Cake
Recently I made the Lemon + Olive Oil + Ricotta Cake, and in what crazy world would I make a really similar dish so soon? My world, of course, (lol) and because that first one was so good, and I wanted to see other variations of it, that was why. And secondly, the theme for our sixth cooking party was olive oil, and I wanted to make another cake with really easy ingredients.
The main difference between these two cakes were the obvious: the ricotta. While this lemon olive oil cake, from the food blog genius of Eat, Live, Run, was so easy to make, and so delicious to eat, the ricotta one was richer and more fun to eat. Either way, these two recipes have proved that few ingredients could make a big bang in your taste palette and satisfy a dessert craving!
- 4 eggs
- 1 cup sugar
- 1/2 cup extra virgin olive oil
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- Juice of 2 lemons
- Powdered sugar, for serving
- Preheat oven to 350. Butter and flour a 9" cake round - set aside.
- Beat together the eggs and sugar until very pale and fluffy. For best results, use a Kitchen Aid mixer on high setting for five minutes. If you don't have a Kitchen Aid, beat by hand until very thick.
- Slowly stream in the olive oil and lemon juice into the eggs and sugar mixture and fold in with a rubber spatula.
- In another bowl, whisk together the flour, baking powder, salt, and zest. Gently fold the dry ingredients into the wet ingredients, making sure you get down to the bottom of the bowl so everything is incorporated well.
- Pour batter into prepared cake pan and bake for 45 minutes. Let cake cool in pans slightly before inverting onto a cake plate and dusting with powdered sugar.